HIGHLIGHTS
- who: Anoma Chandrasekara from the Makandura, Colombo, Gonawila, Sri Lanka Department of Applied Nutrition, Wayamba University of Sri Lanka have published the paper: Effect of processing on the antioxidant activities of porridges and, in the Journal: (JOURNAL)
- what: The aim of this study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods namely and subjected to several thermal treatments such as and parboiled of flour and open boiling and steaming of foods prepared using flour. The knowledge generated in this study showed that hydrothermal processing and dry heat processing . . .
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